in category Cookie Recipes
1-1/2 cups coarsely chopped peeled carrots
3/4 cup sugar
1/2 cup shortening
1/2 cup plus 3 tbl. butter, softened
2 eggs
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup flake coconut
Icing:
1-1/2 cups powdered sugar
1 tbl. orange juice
2 tsp. finely grated orange peel
Preheat oven to 350°.
Place carrots in a small saucepan and cover with water. Bring to a boil, reduce heat and simmer until carrots are tender, about 10 minutes. Drain and mash with a fork; cool.
Combine sugar, shortening, ½ cup butter, eggs and mashed carrots in a medium bowl. Beat until smooth. Mix flour, baking powder and salt in a small bowl until well combined. Stir into creamed mixture until well blended. Stir in coconut. Drop by level tablespoonfuls about 2 inches apart on nonstick cookie sheets. Bake for 8 to 10 minutes or until golden brown around the edges. Cool on a wire rack.
Meanwhile, combine powdered sugar, orange juice, orange peel and butter in a small bowl. Beat until smooth. Spread cooled cookies with icing.
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